Aubergine & tomato grill

Aubergine & tomato grill

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(23 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
A tasty veggie dish that is good all year round, whether with salad or a jacket potato

Nutrition and extra info

  • Easily halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal260
  • fat12g
  • saturates3g
  • carbs28g
  • sugars14g
  • fibre8g
  • protein12g
  • salt1.49g
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Ingredients

  • 2 medium aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g tin chopped tomato
  • 85g low-fat soft cheese with garlic and herbs
  • 3 tbsp fresh or dried breadcrumb

Method

  1. Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.

  2. Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.

  3. Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.

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Comments, questions and tips

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cat123
15th Apr, 2009
4.05
I quite enjoyed this, although I made so many changes that it was more 'inspired by' this recipe than following it: I made my usual tomato sauce rather than using a can of toms, sandwiched the aubergines together with a strong French cheese rather than flavoured soft cheese, and added parmesan and black pepper to the breadcrumb topping. With all these changes it's pretty tasty, and not nearly as fiddly to prepare as I had expected from other people's comments.
jessicalb89
10th Feb, 2009
1.05
There's definately a consensus on the fact that it was a very fiddly dish to prepare. It was quite bland and very hard to dish up. If you like your food to have aesthetic appeal then this definately won't be the dish for you. I don't think i'll be attempting this again. Although i will say that the garlic and herb cream cheese worked really well with the aubergine so i'd like to find a recipe that incorporates these flavours.
hannahf
8th Oct, 2008
4.05
really really tasty but didn't hit the 5th star because no where on the recipe does it say that you are meant to cut the aubergine into disks! this said, it worked really well in chunks of aubergine and i fully intend to develop the recipe for my food tech GCSE! thank you very much!
mcleora
24th Aug, 2008
Great recipe, I've now made it twice. Excellent for making ahead. I used my own home grown cherry tomatoes as we have an excess supply. I added some herbs to the tomato/onion mixture and some parmesan to the bread crumbs which gave it a nice topping.
sealface
14th Jul, 2008
5.05
PS. I didn't think it was fiddly at all!
sealface
14th Jul, 2008
5.05
I made this tonight and we all really enjoyed it (including my two year old son). I did make a few changes though.... 1) Instead of doing two layers of aubergine, I did one aubergine (grilled as in original recipe and well seasoned with salt and pepper) and one layer of thickly cut potatoes that I had preboiled and just roasted in the oven for ten minutes. 2) Instead of using cream cheese, I used almost a whole small tub of cottage cheese 3) When frying up the onion, I also added two crushed cloves of garlic 4) I added loads of dried herbs to the tomatoes * onion mixture - dried herbs and a good helping of oregano, as well as one teaspoon of Bouillion stock powder and a good helping of freshly ground pepper 5) I topped the breadcrumbs with grated extra mature cheddar cheese and cooked the whole thing in the oven Served it with peas. Yummy!
thriller
17th Jun, 2008
1.05
Came out very bland and was very Disappointed with my results im afraid. Wont make and again.
omfmcmahon
18th May, 2008
1.05
I didn't like this much. Only make if you like aubergine A LOT as each person has to eat a whole one. I couldn't quite manage it.
victoriamarsh141
20th Feb, 2008
4.05
nice recipe is a bit fiddly i swapped tin of plain chopped tomatoes for one with herbs or garlic and add more of my own for bit more flavour
hollywatts
27th Jan, 2008
4.05
I love this recipe, its simple and quick - i serve this with Morrocan Lamb, its so tasty

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